This pumpkin swirl black bean brownie recipe is so simple and so easy. They’re similar to my classic black bean brownie recipe – no flour and they’re sugar-free. My kids love fudgy bean brownies almost as much as they love white bean blondies. I just love that they’re all healthy!
Now that it’s fall though, my go-to dessert recipe got a slight make-over.
Move over black bean brownies, hello PUMPKIN SWIRL black bean brownies!!
Just take a look at that gorgeousness – isn’t it beautiful?
Why Make Pumpkin Swirl Black Bean Brownies?
Well, PUMPKIN IS THE BEST!
At least I think so. For everyone else, here’s why you should make these brownies ASAP:
- Freezer-friendly. Once these are cooled, I cut them and store them in the freezer. Then I pull out just once piece when I’m wanting desert.
- Kid-friendly. My kids actually ASK for beans. (Proud Mama moment, here.)
- Easy. No special kitchen skills required.
- Cheap. This recipe is mostly beans and beans are cheap, especially when you make them from scratch.
- Not a cookie. Cookie-overload is a real thing y’all.
- Not overly sweet. Perfect for when you want dessert, but not the sugar-coma.
- Big-batch-able. I’m pretty sure that isn’t a word, but you can easily double this recipe if you have more pans.
- Portable. Need something to bring to a party? I got you covered.
Pumpkin Swirl Black Bean Brownie Recipe
Ok, let’s pause this drool session for a moment and let’s discuss all things awesome about this pumpkin swirl black bean brownie recipe.
The black bean brownie ingredients are in your pantry.
Really, guys, we’re talking about ingredients I’m 95% sure you already have on hand:
- Oats. Instead of using traditional flour, we use a few oats. This helps hold the beans together giving it the perfect texture.
- Black beans. You can use either canned or homemade from scratch – either will work (but homemade IS cheaper.)
- Maple syrup. We’re not using white sugar, brown sugar, or hard to find coconut sugar. Simple pure maple syrup will do. (Not pancake syrup though, which is largely corn syrup and other artificial sweeteners.)
- Eggs. Eggs are a must in this recipe in order to bind the ingredients together. I have not tried using any egg substitutes, but making a flaxseed egg should work!
- Cocoa. If you’re making brownies from scratch, you need cocoa. Dutch-process cocoa, natural cocoa, and raw cacao will all work.
- Coconut oil. This is my go-to fat for baking. It blends in well with this great recipe and it doesn’t taste like coconut in the end.
- Chocolate chips. You know – essentials.
And since it is fall, I’m guessing you have pumpkin puree and pumpkin pie spice on hand too.
PS – Not sure what to do with the other 4 oz cream cheese? I suggest stove-top mac and cheese or fettuccine with creamy vodka sauce. If you’re in the mood for sweets, make a half batch of pumpkin cookies with naturally sweetened cream cheese frosting!
PPS – Don’t forget to stock up on pumpkin while you can! If you don’t know what to do with the rest of the pumpkin, here are all my favorite pumpkin recipes. OR you can ALWAYS freeze extra homemade pumpkin puree in 1/4 cup portions for later too!
You can make these healthy black bean brownies in a blender.
Guys, nothing screams easy more than a recipe you make entirely with a blender.
(For the record, I’ve had my Blendtec coming up on FOUR years and I use it at least 5 times a week. Here are 45+ ways that I use it! It’s one of the best decisions I’ve ever made. Put it on your Christmas wish-list!)
There’s no chopping, stirring or anything like that. You have two rounds of “dump and blend,” a quick swipe with a butter knife (to make the swirl), a good long bake and BOOM. Pumpkin swirl black bean brownies are on the table.
Here’s my “make-ahead” tip, which I’m not entirely sure is much of a tip since you’re already cutting prep time into mere seconds since you’re using a blender… but here goes anyway…
I recommend whipping up this recipe as you’re cooking dinner.
You know those minutes you have when you’re stirring something, waiting for water to boil or something else is in the oven?
Those are the minutes I’m talking about (and the minutes I help you make the most of in my free mini-course Real Food Fast!).
- Whip up the black bean brownie part first, and pour into the pan.
- Then blend the pumpkin swirl batter and let it sit in the blender until you’re ready to bake.
- Before you sit for dinner, swirl the batter and stick the pan in the oven.
- Your delicious batch of pumpkin swirl black bean brownies can bake while you’re eating dinner, cool for about 30 minutes while you’re cleaning up and everyone still goes to bed on time.
This recipe makes a lot of pumpkin swirl black bean brownies.
My original black bean brownie recipe is made in either an 8” x 8” baking pan or a 9” x 9” baking pan (whichever you have will work). And I took pictures in a smaller pan ONLY because my big pan was dirty.
So don’t be fooled. I haven’t mastered the art of splitting one egg into two, meaning this recipe makes a full 9”x13” pan of brownies. Not a bad side effect if you love brownies and pumpkin like I do!
Whether you make this for company, freeze half for later or eat half the pan when no one is looking (I won’t judge!), this family-size recipe has you covered.
This easy black bean recipe is 100% company friendly AND healthy.
I mentioned earlier that this is my go-to dessert recipe, and that includes when we’re hosting company.
In fact, I gave my original black bean brownie recipe to company and THREE PEOPLE didn’t even realize it was made with black beans. There is NO bean taste!
That means this season when you’re asked to bring a dish to a party, sign up for pumpkin swirl brownies. You’ll win them over AND feel good knowing you brought something healthy!
Do Pumpkin Swirl Black Bean Brownies Taste Good?
- My husband ruined his dinner with them on more than one night.
- The kids asked for them in their lunches AND after school snack.
- I ate them for breakfast. #noshame
- These brownies are slightly gooey and fudgy.
- This black bean brownie recipe is not vegan or dairy-free but it is gluten-free.
- Brownie Base
3 cups cooked black beans (I use homemade, but you can use 2 cans, drained and rinsed three times)
- 1 cup maple syrup*
- ½ cup coconut oil, melted
- 4 tsp vanilla
- 4 Tbsp cocoa powder
- 1 cup oats
- ½ tsp salt
- 1 tsp baking powder
- 1 cup chocolate chips
- Pumpkin Swirl
4 oz cream cheese, softened
- ½ cup pumpkin puree (canned or homemade)
- 1 egg
- 2 Tbsp maple syrup*
- 1½ tsp pumpkin pie spice (store-bought or homemade)
- Preheat the oven to 350F
- Grease a 9" x 13" glass baking dish with butter and set aside.
- In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.
- Wash, rinse and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.
- Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Using a butter knife and starting on one side of the pan, run the knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the "back and forth" swirls. Repeat until the whole pan has swirls.
- Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan.
- The brownie will be gooey and fudgy. For a firmer brownie, store in the fridge.